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Elegant Southern Seafood Cake

Elegant Southern Seafood Cake recipe image
This sophisticated Southern seafood cake transforms fresh lump crab, shrimp, flounder, and scallops into elegant, bite-sized medallions. The mixture is gently folded with a savory blend of sautéed peppers, onions, garlic, and lime juice, then bound with mayonnaise for a moist, tender texture. Coated in fine cornbread crumbs and pan-fried in clarified butter, these cakes achieve a delightful contrast between a crisp, golden exterior and a delicate, flaky interior. The subtle heat from cayenne and the brightness of lime elevate the natural sweetness of the seafood.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 526.2
Description
This sophisticated Southern seafood cake transforms fresh lump crab, shrimp, flounder, and scallops into elegant, bite-sized medallions. The mixture is gently folded with a savory blend of sautéed peppers, onions, garlic, and lime juice, then bound with mayonnaise for a moist, tender texture. Coated in fine cornbread crumbs and pan-fried in clarified butter, these cakes achieve a delightful contrast between a crisp, golden exterior and a delicate, flaky interior. The subtle heat from cayenne and the brightness of lime elevate the natural sweetness of the seafood.
Directions
  1. 1
    Prepare the cornbread mix according to package directions, then let it cool completely.
  2. 2
    Process the cooled cornbread in a food processor or blender until it forms fine crumbs, then set aside.
  3. 3
    Finely chop the red onion.
  4. 4
    Remove seeds and veins from the red and green bell peppers, then chop into approximately 1/2-inch pieces.
  5. 5
    Peel and finely mince the garlic cloves.
  6. 6
    Heat olive oil in a 10-inch frying pan over medium heat and sauté the onion until soft, about 4 minutes.
  7. 7
    Add the bell peppers and garlic to the pan, cooking until the peppers are almost tender.
  8. 8
    Meanwhile, peel the shrimp and coarsely chop the shrimp, scallops, and flounder fillets.
  9. 9
    Remove the onion and pepper mixture from heat and transfer to a large mixing bowl.
  10. 10
    Add the chopped seafood, mayonnaise, and lime juice to the bowl.
  11. 11
    Gently fold the ingredients together, being careful not to break up the lump crabmeat.
  12. 12
    Season the mixture to taste with salt, white pepper, and cayenne.
  13. 13
    Shape the mixture into small patties and coat both sides evenly with the cornbread crumbs.
  14. 14
    Place the patties on a plate and refrigerate for up to one hour to help them hold their shape.
  15. 15
    When ready to serve, melt 2 tablespoons of clarified butter in a frying pan over moderately high heat.
  16. 16
    Sauté the seafood cakes, three at a time, until golden brown on both sides, about 2 minutes per side.
  17. 17
    Add more clarified butter to the pan as necessary for the remaining batches.
  18. 18
    Serve immediately, optionally spooning warm creamy corn sauce onto the plate and placing the seafood cake on top.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 526.2kcal
% Daily Value *
Total Fat 32.7g51%
Saturated Fat 4.8g24%
Cholesterol 181.0mg61%
Sodium 893.2mg38%
Total Carbohydrate 18.7g7%
Dietary Fiber 2.3g10%
Sugars 6.0g
Protein 38.5g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/elegant-southern-seafood-cake/